Dolci di Noci or Italian Nut Cookies

 

Italian Nut Cookies/Dolci di Noci

2 room temperature egg whites

½ teaspoon of cream of tartar

pinch of salt

¾ cup white sugar

3 cups finely ground nuts (almonds, hazelnuts, walnuts, pecans, etc)

a few drops of both vanilla and almond extract (optional)

1 tablespoon corn starch

powdered sugar for the balls, about ¼ cup

Whip the the egg whites with the cream of tartar and salt until just starting to inflate, don't whip until stiff. Stir in the remaining ingredients (except powdered sugar) until well mixed and the egg whites are well incorporated. You can either bake now or chill for a while.

When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. Take about 1 tablespoon of the dough and form into a ball. Roll the ball of dough in the powdered sugar and place on the cookie sheet, about 2 inches apart. Bake for 12-14 minutes, until the sides are just lightly browned. Remove the parchment sheet to a rack to cool. Do not attempt to remove the cookies until completely cooled. Store in a tight container. This should make about 2 dozen cookies, according to how big you make the balls.

For the nuts, place whole or pieces of nuts in a food processor and process until it looks kinda like wet sand. Do not over process or you will end up with nut butter. You can also use premade nut flours, but the freshly ground ones will have a better flavor.

Almond Macaroons

 

Almond Macaroons

 

4 egg white whites

2 cups white sugar

½ tsp cream of tartar

3 cups fine almond flour

a few drops almond extract

a few drops vanilla extract

 

Preheat oven to 350 degrees, then line a couple baking sheets with parchment paper.

In a large bowl, add the egg whites and cream of tartar. Whip on high speed until the whites begin foam and turn white. At a tablespoon at a time, add the sugar as the whites continue to whip. When you add the last bit of sugar, add the extracts and continue to beat until fairly stiff. At this point, fold in the almond flour until it is well incorporated. Chill at least an hour.   Using a tablespoon or a scoop that hold about that much, place balls of the dough about two inches apart on the baking sheet. Bake in the preheated oven about 10-15 minutes, or until the tops are lightly browned and appear to be dry and cracked. Remove from the oven and allow to cool on the parchment a few minutes, giving them time to set, before removing to a rack to finish cooling.

 

Gluten Free Almond Flour Sour Cream Cake

 My brother in law has celiacs disease and I am always on the look out for good recipes that are both gluten free and tasty, as close to regular baked goods as possible.  This cake is just that.... tender, moist, flavorful and flat out delicious.  Even if you don't have to eat gluten free, this is a good one try.  And if you are trying to eat lower carb,  just get rid of the sugar and use your favorite non-sugar sweetener.   

3 1/4 cups fine almond flour

1 cup white sugar

1 tsp salt

1/2 tsp baking soda

1 tsp baking powder

1 cup sour cream

1/4 cup melted butter (for a bit more flavor you can lightly brown the butter)

1/4 cup vegetable oil

2 tsp vanilla

1/2 tsp almond extract

4 eggs

Preheat oven to 350 degrees.   Butter an 8x8 inch square cake pan and set aside.   Put the dry ingredients into a large bowl and mix well.    In another smaller bowl, beat the sour cream and eggs until well blended, then stir in the butter and flavorings.   Pour this into the dry ingredients and mix well, then spoon into the prepared pan and smooth the  top.    Bake about 40 minutes or until golden brown and a tooth pick stuck in the center comes out clean.   Remove from oven and allow to cool before cutting. 

 If you wish you can either frost with a butter cream frosting or, my favorite, make a like glaze to drizzle over the top.   It is also tasty eaten with fresh fruit and whipped cream. It isn't a very sweet cake, so if you wish to use more sugar in the batter, I would add about another 1/2 cup.  There is no no reason you couldn't use brown sugar in place of the white, either.   A butter, flour and sugar streusel on top of the cake would be tasty, too.   Just either more almond flour or any gluten free all purpose flour with sugar and butter.    

Gluten Free Sandwich Bread

Finding a recipe for a gluten free bread that isn't hard and dry or extremely crumbly is always a crap shoot.   Most just don't stand up to what most of us are looking for.   I finally found one that did, even though I did make a few tweaks to it that made it a bit easier.   The ingredient list is short, another plus, and it truly does make a good tasting loaf that slices into slice that hold together well enough to use for sandwiches.   The taste is pretty darned good, too.     My brother in law, Gary, says it makes very good toast and even French toast.  

2 1/2 cups gluten free all purpose flour mix, the 1:1 kind, I like Krusteez
1 1/4 cup hot milk
2 eggs
3 tbsp sugar or honey
3 tbsp oil
1 tbsp cider vinegar
1tbsp quick rise yeast
1 tsp salt
1 tsp xanthan gum
1 packet unflavored gelatin

Grease and then sprinkle with gluten free flour a 9x5 inch loaf pan.   Set aside.  Mix all of the dry ingredients together in a mixing bowl.   Beat together all of the wet ingredients together with a fork and then pour into the mixing bowl with the dry ingredients.   Beat on low speed for 1 minute, then on medium speed for 2 minutes, scraping the bowl between the two times.    The dough will be very soft.   Scrape into the prepared pan and smooth top, with it gently domed in the center.  Cover with a towel and place in a warm to place to rise for about an hour and a half.    When it is about half risen, preheat the oven to 350 degrees.    Place the risen dough into the oven and bake about 45-60 minutes.   The loaf will be golden brown and sound hollow when tapped.   Cool in the pan about 10 minutes, then remove from pan and cool completely on a rack before cutting.  

German Apple Cake

While this is called a cake, it actually closer to an apple pie or crisp.   Middle and Eastern Europe doesn't really have a "pie" tradition as such.   This is pretty much as close as they get to what we would call an apple pie.  This one has all the requisites of a good apple pie though:  lots of tender sweet apples, with just a hint of cinnamon and lemon.   The top is a buttery streusel and the bottom of the "cake" is a tender shortbread.    It does take a while to bake, but is well worth the wait.   Before cutting, do allow it to cool completely, giving the apple juices time to set up and not be runny.   Top it with some heavy cream, whipped or not, or some ice cream and you will not be disappointed.    While it is supposed to be eaten the same day as baked, I actually like it better the next day or later.  The bottom crust soaks up the apple juices and then actually has more of a cake like texture.    Fresh or a day or two later from the fridge, you are still going to love it!

Preheat oven to 350 degrees.    

3 1/2cups all-purpose flour divided (500g)

1 1/2 cups butter divided (340g)

1 ¾ cups granulated sugar (70g)

1 tsp vanilla extract

2 large eggs

4 cups chopped apples

1 1/2 cup applesauce sweet or unsweetened

½ cups brown sugar

1 tsp lemon zest freshly grated (optional)

juice of one lemon (optional)

1/2 tsp cinnamon

     Peel, core and chop the apples, you want about 4 cups of chopped apples.  Add to a large bowl and then add the applesauce, brown sugar if using and the cinnamon.  Lightly grease a 9x13-inch cake pan and set aside.   In the bowl of a stand mixer fitted with the paddle attachment, add 3/4 cup (1.5 sticks) butter, ¾ cup sugar, vanilla extract, 2 cups all-purpose flour. Press into the bottom of the cake pan and set aside.   Spread the apple mixture evenly over the bottom crust.     Now make the streusel topping:  In the bowl of a stand mixer fitted with the paddle attachment mix the remaining soft 3/4 cup (1.5 sticks) butter with 1 1/2 cups of flour and 1 cup sugar The mixture will be crumbly.  Use your fingers to crumble the crumbs on top. Press some crumbs together to form bigger crumbs, you don't want the crumbs to be too fine. Bake for 1 hour and 15 minutes until the crumbs are lightly golden.  Let the cake cool off completely. It will be a little bit soft while hot.

    Other options:   replace the apples with firm but ripe pears, peeled, cored and chopped.   Add raisins or dried cranberries to the apples, say 1/2-1 cup.   Use cooked dried peaches in place of the apples and applesauce, use firm ripe plums, pitted and sliced.  If using plums, I would suggest in a teaspoon of cornstarch or flour when tossing with the sugar and cinnamon and omitting the apple sauce.   Pitted cherries would probably be good too, but again you would need flour or cornstarch.

    To make this a gluten free treat, just substitute your favorite gluten free all purpose baking flour or even just gluten free oat or sorghum flour.   It will be tasty no matter what you use!   

Brazilian Cheese Rolls

Brazilian Cheese Rolls

3 cups tapioca flour

1 tsp salt

¼ tsp baking powder

2/3 cup milk

½ cup oil

2 tbs butter

2 tbsp water

2 eggs

1 cup grated Parmesan cheese

2 cups grated sharp cheddar

In a mixer bowl place the tapioca flour, salt and baking powder. Place the milk, oil, butter and water in a saucepan or in a microwave safe dish. Either way, bring to a boil, then pour into the bowl all at once with the beater running and mix until it is well incorporated, about 6 minutes. Add the eggs and continue to beat until it is shiny and sticky, scrape down the bowl after 4 minutes, then beat another 4 minutes. Add the grated cheeses and beat until well incorporated. Scrape down the sides of the bowl, cover with plastic wrap and chill for at least two hours.

At the end of the chilling time, preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper. Dampen your hands slightly, then take about 2 tbsp of the dough and place on a cookie sheet, continue making the balls and place 2-3 inches a part on the cookie sheets. Bake each pan of rolls about 25 minutes, until lightly browned. Remove from the oven and allow to cool on the pan for a few minutes, then remove to a rack to finish cooling.  This will make about 2 dozen rolls. 

Options: There is no reason you can't use other types of cheeses, but use either firm or semi firm cheeses: cheddar, Parmesan, Romano, aged Havarti, Gruyere, Emmental, generic Swiss, that sort of thing. You could also add a small amount of cayenne pepper or some chili powder or garlic powder or Italian herbs, etc for a change of flavor.

If the milk and water mixture isn't hot enough, the rolls may not rise and get puffy, instead they will be flatter and more cookie like, but still be VERY tasty.

Potato Crusted Quiche

This is a delicious take on a quiche and since there is no grain or flour in it, it is gluten free!   You can change the filling according to your tastes and to what you have in the fridge. 

3 cups hash browns, thawed if frozen
2 tbsp. oil, melted butter or bacon fat
4 slices of crisp bacon (leftover or packaged crumbles), crumbled
1/4 cup chopped onion, green onions if you prefer
1 cup chopped raw spinach leaves
3/4 cup grated Parmesan, divided
1 cup grated sharp cheddar
3 eggs beaten with 1/2 cup milk

Preheat the oven to 400 degrees, grease a 9 inch deep pie pan.   Drizzle the 2 tbsp of oil or butter or bacon fat over the grated potatoes and add 1/4 cup of the grated Parmesan.  Mix together well and then press into the pie pan, up around the sides and bottom.   Press it in firmly.   Bake in the preheated oven about 30-40 minutes or until nicely browned on top and bottom.   Remove from the oven and cool about 10 minutes.

While the crust it cooling, beat the eggs and milk together until well blended.   Sprinkle the bottom of the crust with the bacon, then the spinach, and the cheeses.   Sprinkle the onion on top.   Then slowly pour the egg and milk mixture over the top, allowing it to settle through the other toppings.    Reduce the heat of the oven to 350 degrees, then put the pan in the oven.   Bake about 30 minutes or until the filling is set and the top is starting to brown.   Remove from the oven and allow to sit about 10-15 minutes before cutting and eating.   Enjoy!!!

Options:   any cooked, drained vegetables (broccoli, asparagus, cauliflower, peas, green beans, etc), cubed or chopped ham or chicken or any kind of cooked meat or fish,  other types of cheeses, favorite herbs, you name it.

A Simple Salad

Here is a very simple salad is is a perfect side dish or light lunch.   The ingredients are variable and you add what you have or like and in whatever amounts you like.   Feel free to experiment.   Very simple, equal amounts of any or all of these, diced in the roughly the same sized pieces.

cucumber, peeled or not as you wish
radishes
sweet peppers
carrots
tomatoes
green onions

I then dress it with a good olive oil and a couple grindings of salt and black pepper.   Allow to sit for a few minutes before serving. 

Healthy Gluten Free "bread"

This makes a delicious breakfast, sliced a bit thickly and spread with some peanut butter.  

Healthy Gluten Free Bread
Makes 1 loaf

1 cup sunflower seeds or pumpkin seeds
½ cup flax seeds
½ cup hazelnuts or almonds or any other chopped nuts, I like pecans
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt
1 Tbsp. maple syrup or honey or sorghum
3 Tbsp. oil or butter, melted
 2 cups water

In a large bowl, combine all dry ingredients. Whisk maple syrup, oil and water together in a separate bowl. Add mixture to the dry ingredients and combine until everything is completely soaked and dough becomes very thick, adding 1-2 teaspoons water if dough is too thick to stir.  Line a large loaf pan with  parchment paper and press dough into the pan, smoothing the top and let sit at room temperature for at least 2 hours or overnight. 

 

Preheat oven to 350°F.

Bake bread for 20 minutes, then remove bread from loaf pan, peeling off parchment paper and place it upside down, directly a cookie sheet, and bake for another 30-40 minutes (it should sound hollow when tapped). Let cool completely before slicing.

 

Store in an airtight container for up to 5 days. 

If you wish, you can also add about ½-3/4 cups diced dried fruit to the bread and about ½ tsp of cinnamon as well. I also tend to double the amount of honey when I use that.

Mario's Mexican Breakfast AKA Migas con Huevos

I have a very good friend in Wichita, by the name of Mario.  He is originallMy from Monterey, NL Mexico.  When I visit him, he sometimes makes this very simple and utterly delicious breakfast dish. I have made it many times and anyone who is a fan of Mexican food loves it too.  It is easy to fix for a crowd and a good way to use up stale corn tortillas.  This recipe is for one serving, just double, triple, etc for more people.

2 tbsp oil or lard

2-4 corn tortillas, torn into medium sized pieces

About ¼ cup chopped onion 

1-2 green chiles, seeded and chopped (optional for those who want some heat)

¼ cup cooked salsa, green or red

3-4 eggs, lightly beaten

In a medium sized skillet, nonstick if possible, heat the oil and then fry the tortilla pieces until the start to crisp a bit, stirring often.  Remove from pan and drain on a paper towel.  Add the onion and green chile if using and cook until tender, add the tortilla pieces, the eggs and salsa, cooking until eggs are done, stirring as needed.  Dish up and eat!

You may add some chorizo or diced ham when frying the onion and chiles.  You can top with grated cheese if you like, but I really think that isn't needed.

Huevos motuleños

I first had this breakfast dish at a lovely restaurant in Santa Fe, NM called Cafe Pascuals.  It is lovely little place and at breakfast time packed from wall to wall, but well worth the trouble to get into.   The friends I went with recommended that I try this and I was so very happy that I did.  It is an incredible dish and so very easy to make.  It is also very flexible and quick to make as well.

It is originally from the southern part of Mexico, as you can see from the ingredients and is named from the town where it originated, Motul.  Here is my take on it.  Enjoy!

For each serving:

1 ripe, but firm banana, peeled halved lengthways, then each half halved again crossways.
1/2 cup cooked, drained and reheated beans, black are traditional but pintos work well too
1 cup green sauce, heated or a heated cooked smooth red sauce
2-3 eggs cooked as desired, fried is traditional
1/2 cup diced ham or cooked pork (optional)
3 heated corn tortillas
1/2 cup crumbled feta cheese or crumbled cotija cheese or some grated monterey jack cheese
1/2 cup cooked green peas (optional, I usually leave out but it is traditional)
1/2 cup pico de gallo
1 tbsp. butter

Heat the tortillas in a dry skillet until warm, but still flexible.  Place on serving plate and set aside in a warm place.   Heat the butter in the skillet and gently fry the banana slices until lightly browned on each side, a nonstick skillet is best for this as the sugar in the bananas can make them stick very easily in a regular skillet.   When the bananas are browned assemble your plate:  tortillas, then the heated salsa, scatter the cooked drained beans over the top, then the ham or pork if using, then the eggs, the peas, the pico de gallo, and finally the crumbled cheese, place the fried banana slices around the edges.   I usually don't use the peas, and in place of the pico de gallo, often just smother the whole thing with more green sauce, mainly because I love green sauce!   This is a delicious breakfast dish and easily made as you can have everything except the eggs and bananas prepared ahead of time, just heat, cook the eggs and bananas, assemble and eat.   I like it for lunch and a light supper too.  Pretty healthy as well!

Kimchi Stew

I have found myself madly in love with Korean food.   It started with a love for kimchi especially and has just grown.   But kimchi is still my all time favorite.   I recently ate at a Korean restaurant and had kimchi stew.  It was incredible!   The recipe searches I've made online are look to be very simple, so decided to try it.  I also spoke with a Korean woman I work with and asked her about it.   She basically said you put in it what you like, as long as there is lots of kimchi, garlic and red peppers.   So came home, through caution to the winds and just made it.    It is very tasty too!

1 lb. diced pork, with a little fat in it if possible.   many recipes call for pork belly
1 large onion, peeled and sliced
4-5 cloves of garlic, peeled and chopped
2 tbsp. vegetable oil
2 pints/4 cups kimchi
1 heaping tbsp.  garlic and red chile paste (optional but tasty)
dash of soy sauce and rice wine vinegar
1/2-1 tsp. crushed red pepper, unless using the red chile paste
2 tbsp. sesame oil
8 oz. cubed tofu
1 tsp. brown sugar
4 cups water

Heat the oil in a Dutch oven then brown the diced pork, when the pork is starting to brown, add the onion and brown both together.   Next add the garlic and stir around until fragrant.   Add the kimchi and any liquid in the jar, the garlic and red chile paste or crushed red pepper, the soy, vinegar and sesame oil, then the water.   Bring to a full boil, then reduce to a simmer and simmer about 30 minutes.   Ten minutes before the time is up, add the tofu, continue to simmer another 10 minutes, then remove from the heat, cover and allow to sit about 10-15 minutes.    Serve with cooked rice.

Options:  this can very easily be made vegan, just by omitting the meat.    You can add other vegetables like mushrooms, carrots, potatoes, radishes, turnips, you name it.   I have also been told you can top each serving with a fried egg.  

"Healthy" Christmas Candy

Take about 3 cups of dried fruit,  a mix of more than one kind is best.   Place in a food processor with about 1 cup of nuts, almonds are good.    Process until coarsely chopped, then put in a bowl and add 2 tbsp. of honey.  Mix well and then form into balls, then roll in powdered sugar or more ground nuts.    You can also line an 8x8 inch pan with parchment paper, then press the fruit and honey mix in the prepared pan and cover with  3 ounces of melted chocolate.  Chill in fridge until firm, then cut into squares.  

You can also add a bit of cinnamon or a drop or two of vanilla or almond or pineapple extract depending on what fruits you are using.   My personal favorite mix is 2/3 diced dried peaches, 1/3 diced dried apricots, almonds and a drop of almond extract, with the honey, then the balls rolled in chopped roasted almonds.  

Easy Summertime Frozen Treat

I am always looking for healthy treats to snack on.   I love my ice cream and other frozen delights, but they all tend to be very high in sugar and or fats.   While this one isn't exactly low carb or low fat, it is still a lot better than most.   Also, because it is mainly made of fruit, it also gives  you lots of fiber and nutrition as well.   And it is gluten and dairy free!  

Approximately 4 cups of frozen fruit  (use your imagination, but choose something that isn't too bulky or firm:   pineapple, bananas, berries, peaches, apricots or something like that.   mix and match according to what you like or have available)
1 cup coconut milk

Add all to a blender or a food processor and blend until smooth and creamy.   Scrape down sides as needed.   Spoon into serving dishes and garnish as you please.   This should make enough for 3-5 people, depending on serving size.   Enjoy!

Spinach Feta Casserole

I love the Greek dish, spanakopita or spinach pie.  It is a delectable dish made with lots of melted butter, filo pastry and a rich spinach and feta cheese filling.   However, it is kind of a pain in the butt to make, with all the layers of filo leaves, each leaf brushed with lots of melted butter.  Because of all the melted butter, it is also quite rich.   Wonderful for a special treat, but not something you would want to eat all that often.  However, the actual spinach filling itself, is not all that rich and for me is the best part anyway.   So I took my favorite spanikopita recipe, changed it a bit to meet my tastes and baked it without the filo pastry.   I love it and it is a lot lighter.   If you use low fat feta, it would be even lighter.   Either way, this is a tasty side or even a main course.   I hope you will like it as much as I do.

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Spinach Feta Casserole

3-4 eggs, beaten

12oz bag of frozen chopped spinach, thawed or about  2 lbs. of fresh spinach, chopped

1 large onion, peeled and finely chopped

3-4 cloves garlic, peeled and finely chopped

¼ cup olive oil

8 oz. feta cheese, crumbled or diced

1/3 cup Greek yogurt

2 tbsp. dill (fresh or dried, if using fresh use only about 1 tbsp. finely chopped)

a small bunch of green onions, cleaned and chopped (in the original recipe, but I don’t use them)

½ cup chopped parsley (optional—in the original recipe, but I don’t use them)

fresh ground black pepper to taste

Preheat oven to 350.   Grease an 8x8 inch square pan and set aside (or use any other dish of approximately the same size).

Heat the oil in a Dutch oven and cook the onion until it starts to brown a bit, then add the garlic.   Stir it around for a few minutes, then stir in the spinach.   Cook until the frozen spinach is heated or until the fresh spinach is very wilted.   Remove from heat and cool a bit.    Meanwhile, beat together the eggs, yogurt, pepper and dill, then stir in the feta.   Finally, add the cooled spinach and onions and mix well (if using, add the green onions and parsley now).  Spoon into the prepared pan and bake about 45-60 minutes.  I knife stuck in the center should come out clean and the edges should be starting to brown.   Cool slightly before serving. 

You could add some things to make this a bit different:  Some crumbled bacon or cubed ham (finely chopped prosciutto fried with the onion would be to die for!) added to the mixture.   Topping the casserole with some grated Parmesan before baking would be tasty.   Making a topping of buttered breadcrumbs and Parmesan would be tasty and pretty as well.  Also, there is no reason you should limit yourself to just spinach, any tender spring green would be very good in this.   Use you imagination!  

Tasty Gluten Free Rolls

I have friends who have celiac disease and are always looking for good gluten free bread.   I have often tasted the gluten free breads from the store and they usually had taste or texture issues and just didn't care much for them.   My friends have said the same thing.   So I've been trying to find a recipe for gluten free bread that is closer to regular wheat bread in taste or texture, this one fits that bill.  It is light, moist, not crumbly and tastes like a good whole wheat bread.    This one reminds me a bit of the old Roman Meal bread we used to be able to buy    So here is the recipe.

GLUTEN FREE ROLL RECIPE

2 cups gluten free all purpose flour (I used King Arthur)
1 cup sorghum or oat or buckwheat flour

¼ cup cornstarch

¼ cup flax seed meal

2 ½ tsp. xanthan gum

2 tsp. active dry yeast

1 tsp. salt

3 eggs

1 cup water or milk or nut milk

2 tbsp. vegetable oil

2 tbsp. honey or molasses

2 tsp. cider vinegar

Mix the liquid ingredients together in a large mixing bowl.   Then combine all the dry ingredients in another bowl.    Beat the wet ingredients together until well combined, then add the dry and mix well, about 5-6 minutes.  The dough will be very soft and sticky.   Immediately form into rolls.  I oil my hands, scoop up enough dough that it just about half a cup, form into a smooth ball and place on a well greased baking sheet or place it on a piece of parchment paper on a baking sheet.   It should make about 8-9 rolls.   
Allow to rise an hour and a half.  It will not look like it has risen much.    About half an hour before time to bake, preheat the oven to 400 degrees.    Place the risen rolls into the oven and bake about 20-30 minutes until puffed up well browned.  Remove from the pan and cool on a rack, covered with a dry towel..   When completely cold, they will freeze well.

If you want something more savory and that will remind you a bit of onion rye bread, when mixing the dough, add about 2/3 cup of dried onion flakes, 2 tbsp. of caraway, celery and fennel seeds.  If you have some dried celery flakes, add 2 tbsp. of those too.   This is very good used for sandwiches. 

Middle Eastern Lentil Soup

Any time Aaron and I eat at a Middle Eastern restaurant, we always get the lentil soup.   It is very hearty, filling and superbly spiced.   After trying for quite a while, I have finally perfected a close copy of our favorite version.   Here is what I ended up with, along with a couple of variations.   Don't limit yourself to the vegetables mentioned here.  If there is something else you like or want to add, do it.   Likewise with herbs or spices.   Enjoy!

1 lb. bag of red lentils, washed

10 cups chicken broth or vegetable broth

1 ½ cups chopped carrots

1 large onion, peeled and finely chopped

6 (or more) cloves garlic, peeled and finely chopped

3-4 tbsp. olive oil

1 tbsp. ground cumin

1 tsp. cayenne pepper or paprika

2 tsp. tumeric

¼ cup chopped parsley or cilantro

¼ cup fresh lemon juice

Heat the olive oil in a large dutch oven.   Add the chopped onion, carrots and garlic.   Fry, stirring often, until they begin to brown.   Add the cumin, cayenne and tumeric, fry for a short bit, until fragrant, then add the chicken broth and lentils.   Bring to a boil, then reduce the heat to a simmer.   Simmer, stirring every so often, until the lentils are tender, 30-40 minutes.   At this point you have three options:   eat the soup as is, puree half of the soup and return to the pot or puree the whole thing.  I personally prefer the second option.   Sprinkle the chopped parsley or cilantro over the top of the soup and serve.   Allow everyone to add lemon juice to taste to their bowls of soup.

Options:  

#1  add some cooked, chopped chicken to the soup and heat.

#2   add chopped cauliflower and/or peeled cubed potatoes with the other vegetables

#3   add a dollop of yogurt to the bowl when serving

#4   all of the above

Gluten-Free Buttermilk Pound Cake

Aaron is trying going gluten-free for health reasons, so I've been trying out baking gluten-free stuff for him.   So far, everything I've tried had turned out pretty good.   Today I tried baking a gluten-free pound cake and it turned out pretty darned good.   It is one I'll make again, even if Aaron weren't going gluten-free.

1 3/4 cups gluten free all purpose flour
(I used Hodgson Mills all purpose gluten free baking flour)
1/3 cup cornstarch
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
3/4 cup room temperature butter (1 and 1/2 sticks)
1 cup dark brown sugar
2 eggs
1 cup buttermilk
1 tsp. vanilla extract
1/2 tsp. almond extract

In a large bowl mix together the flour, cornstarch, salt, baking powder, baking soda and xanthan gum.
In another large mixing bowl beat the butter with the brown sugar until fluffy.   One at a time beat in the eggs and and flavoring extracts.  Stir in 1/3 of the dry mixture, then 1/3 of the buttermilk, another 1/3 of the dry mixture, then 1/3 buttermilk, the last of the flour mixture and the last of the buttermilk.   Scraping the bowl every so often.   Flour and lightly flour (using gluten free flour) a bread pan and spoon the batter into the pan.   Bake at 350 degrees about 45 minutes or until a toothpick comes out clean.   Cool in the pan about 10 minutes, then remove from the pan to finish cooling on a rack.